Servings |
2people |
Cook Time |
10minutes |
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Shiro-dashi may be unfamiliar to many people, so let me explain. It’s made by adding pale amber-colored soy sauce to dashi stock, and it differs from light-colored usukuchi soy sauce. Its light color won’t interfere with the ingredients’ colors, and with dashi in it, it easily gives an elegant Japanese flavor. |
If you can’t find Shiro-dashi, you can substitute it with a mixture of strong kombu and bonito dashi, light-colored usukuchi soy sauce, and salt. For this recipe, substitute dashi stock for water and add one tablespoon of usukuchi soy sauce and a pinch of salt.
If salmon is not available, try using a fish that doesn’t have a strong fishy smell.
Using 2 or 3 types of mushrooms will make the dish even more delicious!